Summer in Texas is a hot affair, typically in the high 90s or low 100s during the day and you'll be lucky if you hit the low 70s at night....now, I know it's just begun and that today's 97 degree weather is nothing compared to what it's going to feel like in July but it still inspires me to think (and eat) cool.
Nothing is better for a hot summer night than a crisp, cool salad. In welcoming back the former ex-pats I've taken to some slightly more tropical cooking...like this shrimp/watermelon salad. It was a perfect blend of sweet, smoky and spicy!
Watermelon Jicama Shrimp Salad
1 Personal Watermelon, cubed or balled
½ a small Jicama, chopped
1 large Cucumber, chopped
¼ cup Cilantro, chopped
2/3 cup Red Onion, chopped
½ a large Poblano Pepper, minced
1 ½ lb Shrimp
2 Tbsp Acadia Adobo Honey Ancho Sauce & Marinade
Juice of 2 large Limes
1 tsp Tajin Calsico Seasoning (con limon)
2 tbsp Raspberry Red Wine Vinegar
4 tbsp Grapeseed Oil
1. Marinate shrimp with Adobo sauce for up to twenty minutes. Drain off the extra marinade and saute shrimp until they are fully cooked.
2. Toss Watermelon, Jicama, Red Onion, Poblano and Cucumber together in a large salad bowl.
3. Mix Raspberry Red Wine Vinegar, Limes, Tajin Seasoning and Grapeseed oil together to create the dressing.
4. Place shrimp over salad and pour dressing over the top - serve chilled!
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